Sunday, March 30, 2008

[Click-Metal] Strawberry Cupcakes with Strawberry Frosting

This is my very first entry to the Click Monthly Event, which for this month the theme is "Show us yourMETAL".Like every years, March is a very special month for me personally. This is the time when I have to make my own birthday cake to be enjoyed by my beloved husband & children.This year, I made strawberry cup cakes completed with the strawberry frosting on top. I think the cup cake was very perfect, it tasted really like natural strawberry. The frosting was a bit too sweet though. Reduce the sugar down to two cups would make it just perfect.This picture was taken after I had done the finishing of the birthday cup cakes.

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

1. In large bowl mix together flour, sugar, baking powder, salt, cinnamon and allspice.2. In separate bowl mix together milk, butter, egg, vanilla, orange rind and lemon rind.3. Make a well in centre of dry ingredients and add milk mixture. Stir to just combine, then fold in currants.4. Spoon batter into prepared muffin pans and bake at 190 C for 15-20 minutes.5. Drizzle a cross on the top with glaze made from icing sugar and lemon juice before serving.

1. Make filling: Stir together butter, confectioners' sugar, peanut butter, salt and vanilla in a bowl until smooth, set a side.2. Preheat oven to 325 F/170C. Butter an 8-inch square baking pan; line with foil or parchment, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set aside.3. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.4. Whisk together flour, baking powder & salt in a separate bowl & set a side.5. Whisk granulated sugar into chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture, stir until well incorporated.6. Pour 1/3 of batter into prepared pan, & spread evenly w/ a rubber spatula. Place dollops of filling (about 1 tbsp each) about 1 inch apart on top of butter. Drizzle remaining batter on top & gently spread to fill pan. Place dollops of remaining filling on top.7. With a butter knife, gently swill filling into batter, running knife lengthwise and crosswise through layers three times each, and reaching to bottom of pan. Bake until a cake tester inserted into brownies (avoid center and edge) come out w/ a few crumbs but is not wet, about 45 minutes.Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.